Chilli’s are hot!
Tuesday, January 29th, 2008I’ve had a real blonde moment, thought I’d share it with you as you may as well have a laugh. I’ve been playing with ingredients to put together a low fat, low carb Thai feature for The Times and on Sunday I tried out this steamed monkfish dish which really didn’t work. So, I think, maybe it’s because I used fresh chilies instead of dried…..start playing with ingredients for pastes and get fresh birds eye chillies out of the fridge and some lovely huge red chillies from Kenya too. Thinking that the Kenyan ones are probably a lot milder than the bird’s eye ones I start prepping them – with gloves (NEVER cut up chillies without gloves, you have no idea how painful it is trying to get contact lenses out with chilli on your hands – actually it’s worse when you go to put them back in next day and a tiny amount of chilli has spent the night soaking into the lens fluid, big ouch).
Thinking that maybe these big chillies are a bit too mild (you know what’s coming?) I try a piece – they’re not mild, in any way shape or form, even with the pith removed, this is the kind of stuff boys nights out at Tex Mex cafes are made of and after a number of beers the edge is probably taken off – suffice it to say I’m really glad I didn’t try the bird’s eye ones. My eldest just shook her head knowingly as if she realises who the teenager is in the house and she is sooooooo wise as she would never do anything as stupid as that – probably true.
Written by Beverley Glock - Visit Website